Since this month ends with lots of treats (at least for children), I thought it appropriate for us adults to enjoy something, too. Salami for the meat lovers and the candied ginger for all that love fun confections…or fresh breath.
Sliced Genoa Salami
In March, 2006, chef Paul Bertolli launched Fra’ Mani in San Francisco. I remember when they first hit the scene: they were immediately delicious and stores like Zingerman’s started to stock their coolers and shelves with some of the best artisan charcuterie being made in The States. There have been more than a few great makers to rise since then, but something tells me these Young Turks were inspired by the work of chef Paul and his crew.
They buy all their pork locally from farmers committed to raising their animals and land in a sustainable, humane way. The pigs receive no antibiotics, growth hormones or meat-by products, eating only the finest grains and natural feed. You have to start with great pork to get great salami.
Their Genoa is a bit different than the traditional recipe, namely they only use pork instead of the beef/pork blend most folks know. It’s a coarser grind and it’s spiced simply with salt, pepper, but most noticeably a touch of nutmeg. I’ve always thought of Genoa as the Platonic ideal of a salami because it let the true flavor of the pork come through. Pre-sliced and ready to eat. It tastes even better when you let it come up to room temperature.
Candied Ginger Slices
This is just a straight up treat in my book. It’s sweet, it’s slightly spicy, it’s fresh and bright and even settles the tummy. Is there anything ginger can’t do?
Making candied ginger is a long process with lots of steps, but really only three ingredients: ginger, sugar, and water. They start by peeling then simmering the slices of ginger, then they remove the ginger but reserve the liquid…let the ginger cool, then boil it again with most of the reserved liquid and a lot of sugar. Simmer again till the sugar is absorbed, remove and let it cool again, then toss with some sugar as a coating and you’re done!
See? Simple.
While it’s true that candied ginger can be chopped and added to cookies (ginger molasses cookies with candied ginger are divine), I’ve been snacking on them in the afternoon when I need something to nibble that’s not too heavy. You could certainly set them out with a charcuterie (like the salami also included in this installment) and some cheese and some nuts for a really interesting cheeseboard. Or you could keep some at hand to freshen your breath before your big date. Or your big meeting. Whatever adults need fresh breath to accomplish, this candied ginger will cure what ails ya!
But mostly I just love that sweet, spicy, bright and gingery flavor.